Chopped
Mango
Salad
Every summer, I like to stock up on a batch of mangoes that I enjoy using in different recipes like Mango Lassi and refreshing salads. Mangoes are a perfect ingredient that can add a splash of vibrant color along with some juiciness and nutrients like vitamin C and fiber in many recipes. The natural sugars in mangoes also give a delightful touch of sweetness.
This Chopped Mango Salad is the perfect way to enjoy different flavors, textures, colors and nutrients in one bowl. For this recipe, I created a fiber-filled base using leafy greens and colorful veggies like red bell peppers. I also included a serving of quinoa for some texture, added fiber and a protein boost. This salad is topped off with some nuts for a perfect crunch factor. Pairing mango with these ingredients calls for a perfect summer salad that can brighten and freshen up your day!
Chopped Mango Salad Recipe
Servings: About 2
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
Author: Huma Naz
Salad Ingredients:
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1 Alphonso mango, diced
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1/3 cup, cooked quinoa
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1 cup spinach, finely chopped
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1 cup iceberg lettuce, finely chopped
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1 medium carrot, diced
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1 Persian cucumber, diced
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1/2 red bell pepper, diced
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1/4 cup almonds and walnuts, slightly chopped
Salad Dressing:
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2 tbsp olive oil
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1/2 lemon, juiced
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1 tbsp. honey
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1/2 avocado
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dash of salt and pepper
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water(1-2 tbsp.)
Directions:
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Wash the vegetables thoroughly before cutting them.
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Combine all the vegetables, mango chunks and quinoa in a medium salad bowl. Toss to combine well. Sprinkle nuts over the salad.
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Add all the salad dressing ingredients into a food processor. Add water as needed to help create a bit of a runny consistency. Adjust ingredients per taste.
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Drizzle the salad dressing over the entire salad bowl and toss to combine thoroughly or add a serving to your personal salad portion.
Recipe Notes:
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Don't add the dressing until you will serve the salad to prevent ingredients from getting soggy.